Moroccan chickpea and lentil stew
- PREP TIME30 MIN
- SERVINGS3 PEOPLE
Ingredients
1 cup broccoli
1 can chickpeas, rinsed and drained
2 large carrots, chopped
2 celery stalks, chopped ili 1/3 cup chopped celery root
½ cup cooked lentils
1 cup couscous
Fresh cilantro, optional
⅛ tsp ground cinnamon
2 tsp ground cumin
½ tsp ground turmeric
1 Tbs lemon juice
2 tsp olive oil
2 tsp paprika
Salt and pepper
2-3 Tbs tomato paste
1 ½ cups water
Instructions
- Heat oil in large saucepan over medium-high heat, add onion and cook for about 3 minutes.
- Add celery, carrot and broccoli to pan and saut for about 5 minutes.
- Add in all seasonings and cook additional 1 minute.
- Add water, tomato paste, chickpeas and lentils, bring to a boil. Cover, reduce heat to low and simmer for 20 minutes.
- Meanwhile, cook couscous in separate pan according to package directions.
- Add cilantro and lemon juice to stew and serve over warm couscous.
Nutrition Facts
- Calories465.29kcal
- Fat7.26g
- Saturated Fat0.93g
- Cholesterol0mg
- Carbohydrates82.4g
- Sugar5.03g
- Protein0%
- Sodium758.7mg
- Fiber870.59mg
